Sounds like my best bet is to grab an extra long hose for the picnic tap, allow the keg to sit, settle and chill for as long as I can before serving (best I can hope for is about 5 hours), and then pour with the expectation there will be a little more head than usual and make sure I leave space...
Good advice, thanks. I actually thought about an extra long hose, mine is about 8". easy enough to get more. The dinner will be at a cabin so I'll be sticking the keg in a trashcan filled with ice for about 5 hours before the festivities begin. I'm also bringing a bunch of 22oz bottles of a...
Thank you all for the quick advice. If it was just taking homebrew to a party I wouldn't worry about it too much but since there will about 50 people (not all drinking beer but probably everyone will want a taste) I feel under pressure (sorry) to get this right. I don't really want to buy any...
Greetings to anyone willing to throw their $0.02 in...
I brew in Ventura, CA, pretty much at sea level. I'm taking an IPA to a wedding rehearsal dinner near Yosemite, around 7000 feet up. I've been reading through many posts but I'm having trouble answering my exact question, so here goes...
I found a bee in my primary while racking to the secondary. I took a hydrometer reading and drank the sample...not too bad! definitely hazy and has a little bit of a funky smell but I'm dry hopping in the secondary so hopefully the hops will win in the end.
I've been using Nottingham ale yeast almost exclusively for the past 6 months (about 10 batches) with no problems. Always quick to start and tears my typical ale worts apart in a day or so, whether I use 1 or 2 packets, re-hydrated or not. I'm branching out using this WLP051 since the new Surf...
I used a vial of WLP051 pitched directly (with no starter) into an all grain IPA OG 1.058 and it took exactly 50 hours to show any sings of life. It's bubblin' away now but I was sure worried for a few days. I'm very thankful to all the posts about slow starts and the advice to not get worried...